Cultured scallops with seaweed and asparagus coulis
By chef Jean Soulard, spokesperson for Smarter Seafood. Taken from finger food recipes from the 2016 Smarter Seafood Expo and the Smarter Seafood exhibit at the Exploramer museum (2018).
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Brook trout fillet with parsley butter
-
Difficulty level :
- Preparation time : 20 min
- Cooking : Approx. 5 min
- Servings : 4 persons
By Chef Yvan Belzile, Gaspésie chef who developed the first smarter seafood recipes.
Allergens
Ingredients
- 800 g (1.8 lb) brook trout fillets
- For the parsley butter:
- 80 g (2.8 oz.) butter
- 40 g (1.5 oz.) parsley
- 15 ml (1 Tbsp) shallots
- 5 ml (1 tsp) lemon juice
- 30 ml (1 oz.) veal stock
- Salt and pepper
Preparation
- Cut the brook trout fillets into four portions and butterfly.
- Mix all the butter ingredients in a food processor and keep chilled.
- Season the fillets and stuff them with the parsley butter.
- Close the fillets while taking care to seal the edges so that the butter does not run out.
- Pan-fry the fillets with a little butter on low heat for a few minutes.
- Serve on a hot plate.
Learn more
Atlantic salmon may also be used in this recipe.
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